Mixed Vegetable Feta Cheese
Salad (Ekadashi Recipe)
By Ananda Subramanian &
Charanya Chander, Ames, Iowa, USA
Vegetables
•3 or 4 medium sized Potatoes
•Cauliflower (half head)
•1 or 2 Red Peppers
•Black Olives
•Lettuce (chopped)
•Feta Cheese
Dressing
•2 tbsp Olive oil
•2 tbsp lemon juice
•Seasoning
•Salt to taste
•pepper to taste
Preparation
1)Boil the potatoes till it is soft but not mushy. Roast the cauliflower in ghee or olive
oil till it is crisp and brown on the edges. Alternatively, one can bake the
cauliflower with some olive oil. Fry the chopped red peppers in shallow olive oil or
ghee.
2)In a large bowl, put all the vegetables along with Feta cheese. If Feta cheese is
not available, an alternate cheese that has a salty taste can be used. For the
dressing, mix well the olive oil and lemon juice. Pour the dressing on the salad. If
desired, the quantity of the dressing can be increased or decreased per the
serving and taste of the salad. Add salt and pepper to taste.
•2 tbsp Olive oil
•2 tbsp lemon juice
•Seasoning
•Salt to taste
•pepper to taste
Preparation
1)Boil the potatoes till it is soft but not mushy. Roast the cauliflower in ghee or olive
oil till it is crisp and brown on the edges. Alternatively, one can bake the
cauliflower with some olive oil. Fry the chopped red peppers in shallow olive oil or
ghee.
2)In a large bowl, put all the vegetables along with Feta cheese. If Feta cheese is
not available, an alternate cheese that has a salty taste can be used. For the
dressing, mix well the olive oil and lemon juice. Pour the dressing on the salad. If
desired, the quantity of the dressing can be increased or decreased per the
serving and taste of the salad. Add salt and pepper to taste.
Offer it to Krishna and
taste the crispy lemony mixed vegetable Feta cheese salad.
